Punjab Food AuthorityStandard Operating Procedures (SOPs)forFood Business OperatorsPunjab Food AuthorityPage 2 of 29Table of Contents1. Employee Illness and Injury SOP............................................... ................................................ 42. Personal Hygiene SOP............................................... .................................................. ................ 63. Hand washing and Glove Use SOP............................................... .............................................. 84. Purchasing SOP .................................................. .................................................. ..................... 105. Receiving Food SOP .................................................. .................................................. .............. 116. Storing Food SOP .................................................. .................................................. .................. 137. *Thawing Food SOP............................................... .................................................. .................. 168. Preparing Food SOP............................................... .................................................. ................. 179. Cooking Food SOP............................................... .................................................. .................... 1910. Cooking Food in a Microwave SOP .................................................. ....................................... 2011. Holding Food SOP .................................................. .................................................. ................. 2112. Serving Food SOP............................................... .................................................. ..................... 2213. Cleaning and Sanitizing the Kitchen SOP .................................................. ............................. 2314. Cleaning and Sanitizing Equipment SOP............................................... ................................. 2615. Controlling Pests SOP .................................................. .................................................. ........... 28*Thawing means to change the food from solid, frozen state to liquid and soft one.Punjab Food AuthorityPage 3 of 29Punjab Food AuthorityPage 4 of 291. Employee Illness and Injury SOPAll employees must:1) Report to the manager before working, any of the following:a. Vomitingb. Diarrheac. Jaundiced. Sore throat with fever2) If become ill while working, report condition to manager3) Report any cuts, burns, boils, sores, skin infections or infected wounds to themanager4) Stop working if food or equipment could become contaminated5) Cover any open wounds with a clean, dry and leak proof bandageCorrective Action:1) Restrict the employee from working with or around food if the food handler has asore throat with fever2) Exclude the employee from the establishment if the person is vomiting or hasdiarrhea. Allow the individual to return to work if he or she has been symptom freefor twenty four hours or has a written release from a medical practitioner3) Exclude the employee from the establishment if the person has jaundice. Allow theindividual to return to work if he or she has a written release from a medicalpractitioner5) Record corrective action in Personnel File6) Discard food that may have become contaminated due to employee illness andinjury7) Record product name and reason for discarding food on production recordSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Provide gloves and appropriate bandages Punjab Food AuthorityPage 5 of 293) Monitor employee illness and injury and production record daily4) Take corrective action as needed Punjab Food AuthorityPage 6 of 292. Personal Hygiene SOPAll employees must:1) Follow hygienic hand practices:a. Keep fingernails short and cleanb. Do not wear false fingernailsc. Do not use nail polishd. Cover all hand cuts and wounds with clean bandages2) Maintain personal cleanliness3) Wear clean and appropriate uniforms and follow dress codesa. Wear a clean hair (and beard as necessary) restraintb. Wear clean clothing dailyc. Remove aprons when leaving food-preparation areas (i.e. taking out thegarbage or using the restroom)d. Remove jewelry before worke. Wear clean closed-toe shoes with a nonskid sole4) Avoid unsanitary habits and actionsa. Do not chew gum, eat or drink while preparing or serving food, working infood-preparation areas or working in areas used to C lean utensils andequipmentsb. Eat, drink or chew gum only in designated areasc. If tasting of food is required during preparation, place in a separate dish andtaste with a clean utensil5) Maintain good health6) Report illnesses and injuriesCorrective Action:1) Send employees to home, who do not follow the guidelines in this SOP2) Take corrective action for employees who do not follow guidelines when actioncan be completed on site3) Restrict or exclude employees who report illness that can be transmitted to food Punjab Food AuthorityPage 7 of 294) Record corrective action in Personnel file5) Discard food that may have become contaminated due to poor personal hygiene6) Record product name and reason for discarding food on production recordSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Model proper behavior at all times3) Designate area for eating, drinking, chewing gum and smoking4) Provide hair and beard restraints, gloves, and appropriate bandages5) Monitor employee hygiene and production record daily6) Take corrective action as neededPunjab Food AuthorityPage 8 of 293. Hand washing and Glove Use SOPHand washing:1) Properly wash hands, following these steps:a. Wet hands and forearms with running waterb. Apply soapc. Scrub hands and arms for 10 to 15 secondd. Rinse thoroughly under running watere. Dry hands and arms with a single use paper towel or warm-air hand dryer2) Wash hands before starting work and after:a. Using the Toiletb. Handling raw meat, poultry and fishc. Touching the hair, face or bodyd. Sneezing, coughing or using a tissuee. Smoking, eating, drinking or chewing gum or tobaccof. Handling chemicals that might affect the safety of foodg. Taking out the garbageh. Clearing tables or bussing dirty dishesi. Touching clothing or apronsj. Touching anything else that may contaminate hands, such as un-sanitizedequipment, work surfaces, or washcloths3) Do not apply lotion if handling food or touching food-contact surfacesGlove Use:1) Never use gloves in place of hand washing2) Wash hands before putting gloves on and when changing to a new pair3) Wear gloves when handling ready-to-eat or cooked food4) Remove gloves by grasping them while avoiding contact with the palm and fingers5) Change gloves:a. As soon as they become dirtyPunjab Food AuthorityPage 9 of 29b. Before beginning a different taskc. At least every four hours during continual use or more often when necessaryd. After handling raw meat and before handling cooked or ready-to-eat foodCorrective Action:1) Discard any food believed to be contaminated due to poor hand washing or gloveuse practices2) Record product name and reason for discarding food on Production RecordSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) At each hand washing sink, provide hot and cold running water, soap, single usetowels and a waste container3) Provide disposable gloves in appropriate sizes4) Monitor hand washing and glove use procedures and Production Record daily5) Take corrective action as needed Punjab Food AuthorityPage 10 of 294. Purchasing SOPEmployees involved in purchasing food must:1) Develop written product specifications to ensure department expectations2) Make sure supplier is getting products from approved sources3) Make sure supplier and its sources have a documented Good ManufacturingPractices (GMP) program in place4) Make sure supplier is reputable5) Inspect supplier’s warehouse and plant if possible6) Check condition of supplier’s delivery trucks7) Require that supplier deliver products when staff have time to receive themCorrective Action:1) Discontinue purchasing food from vendor if vendor is purchasing supplies from anunapproved source2) Discontinue purchasing food from vendor if vendor is not following a GMPprogram or is not following other food safety and sanitation practices Punjab Food AuthorityPage 11 of 295. Receiving Food SOPEmployees engaged in receiving of food must:1) Only accept deliveries if authorized to accept and have been trained to C heckproduct for proper temperatures, expired code date, signs of thawing andrefreezing, pest damage, etc.2) Plan ahead for shipments:a. Make space available in storerooms, coolers and freezersb. Make workspace available to wash or breakdown and repack products3) Schedule deliveries to arrive during times that allow for adequate inspection4) Receive only one delivery at a time, if possible5) Check delivery invoice against purchase order6) Inspect deliveries immediately, check for:a. Correct productb. Quantitiesc. Damaged or mishandled productd. Weights7) Measure the temperature of three items on large deliveries and one item onsmaller deliveries8) Record temperature of delivery, if necessary9) Put product away as quickly as possible, especially products requiringrefrigeration10) Label the product with the receiving date11) Keep the receiving area clean and well lighted to discourage pests12) Set the rejected product aside13) Tell the delivery person exactly what is wrong with the rejected products14) Get a signed adjustment or credit slip from the delivery person before allowingthe delivery driver remove it or throwing the product away Punjab Food AuthorityPage 12 of 29Corrective Action:1) Reject food that:a. Is not the correct productb. Is damaged (spoilage, mold, excessive bruising, etc.)c. Shows signs of mishandling (thawing and refreezing)d. Shows signs of insect infestatione. Has damaged packagingf. Is past the expiration date2) Reject refrigerated food that is above 5°C3) Reject frozen food that is above -18°C or shows signs of thawing4) Record rejection on vendor delivery slipSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Monitor receiving procedure and temperature logs daily3) Take corrective action as needed.Punjab Food AuthorityPage 13 of 296. Storing Food SOPGeneral Storage1) Label and date all fooda. When they are receivedb. Label opened or site-prepared ready-to-eat potentially hazardous foods that areheld for more than 24 hours, with the discard datec. Indicate the date prepared, the date frozen and the date thawed of anyrefrigerated ready-to-eat potentially hazardous foods on a separate label2) Rotate products to ensure that the oldest inventory is used first. Ensure first in firstout (FIFO). Store products with the earliest use-by or expiration dates in front ofproducts with later dates3) Follow established schedule to ensure that stored product is depleted on a regularbasis. If a food item has not been sold or consumed by a predetermined date, throwit out, clean and sanitize the container and refill the container with the new product4) Transfer food between containers properly:a. Store food only in approved containersb. Store food in original packaging, repack foods only when necessaryc. If removed from its original package, put food in a clean and sanitizedcontainer and cover itd. Expiration date5) Keep potentially hazardous food out of the temperature danger zonea. Store deliveries as soon as they have been inspectedb. Take out only as much food as you can prepare at one time, and put preparedfood away until neededc. Properly cool and store cooked food as soon as it is no longer needed6) Check temperatures of stored food and storage areas:a. At the beginning and end of the day check the temperature of each cooler andfreezers. The temperature should be:Punjab Food AuthorityPage 14 of 29i. Refrigerator: 5°C or lowerii. Freezer: -18°C or lower7) Store product in designated storage areasd. Do not store food near chemicals or cleaning suppliese. Do not store product at home or in a vehicle8) Keep all storage areas clean and dryDry Goods1) Store food away from walls and at least 6 inches above the floor2) Store items out of direct sunlight3) Check for signs of insects or rodents4) Do not overload coolers and freezers5) Do not line shelves with foil or paper6) Never place hot food in coolers, use caution when placing warm food into freezers7) Keep doors closed as much as possible8) Wrap all foods properly9) Defrost freezers on a regular basis10) Store refrigerated raw meat, poultry and fish separately from cooked and ready-to-eatfood to prevent cross-contamination:Corrective Action:1) Discard any food that was not properly stored, appears spoiled or is believed tohave been contaminated2) Discard any open ready-to-eat food that has not been labeled with expiry date3) Discard food that has passed the manufacturers’ expiration date4) Discard any cold food items that exceed 5°C for an unknown time5) Record product name and reason for discarding on Production Record6) Properly store any misplaced items immediatelySupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Provide employees with materials to label and date food items Punjab Food AuthorityPage 15 of 293) Provide food approved storage containers and remove non-approved containersfrom the facility4) Ensure that storage areas are equipped with thermometers and refrigeratedequipment is set at the proper temperature to maintain food at safe internaltemperatures5) Take corrective action as needed Punjab Food AuthorityPage 16 of 297. Thawing Food SOP1) Thaw foods by only using one of four approved methods:a. Thaw foods in the refrigerator at 5°C or belowb. Submerge the food under running potable water at 21°C or lower; clean andsanitize the sink and work area before and after thawing food this wayc. Thaw food in the microwave if the product will be cooked immediatelyafterwardd. Thaw food as part of the cooking process as long as the product reaches therequired minimum internal cooking temperature2) Use appropriate shelves in the refrigerator for thawing products3) Label the food with the date of frozen, the date of thawed and the expiration date4) Avoid refreezing of thawed foods to minimize loss of qualityCorrective Action:1) Discard any foods not thawed properly2) Record product name and reason for discarding food on Production RecordSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Monitor thawing procedure and Production Record daily3) Take corrective action as needed Punjab Food AuthorityPage 17 of 298. Preparing Food SOP1) Use clean and sanitized work areas, cutting boards, knives and utensils2) Wash hands and use gloves appropriately3) Prepare food in small batches4) Return food to refrigeration or cook it as quickly as possible5) Make sure potentially hazardous leftovers have been handled safely duringcooking, cooling and storage6) Make sure fruit and vegetables do not come in contact with surfaces exposed toraw meat and poultry7) Wash fruit and vegetables thoroughly under running potable water to remove dirtand other contaminants before cutting, cooking or combining with other ingredients8) When soaking or storing produce in standing water or an ice-water slurry, do notmix different items or multiple batches of the same item9) Refrigerate and hold cut fruits and vegetables at 5°C or lower10) Use ice made from potable water if it is to be consumed or used to C hill food11) Do not reuse ice that has been used to chill food12) Use a clean, sanitized scoop to transfer ice from the ice machine13) Never transfer ice in containers that have been used to store raw meat, poultry,fish or chemicals14) Store ice scoops outside of the ice machine in a sanitary, protected locationCorrective Action:1) Remove any unwashed fruits and vegetables from service area2) Discard any food and ice that has been mishandled during preparation or touchednonfood contact surfaces3) Record product name and reason for discarding food on Production RecordSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Provide appropriate cutting boards, knives, and utensils for use in food Punjab Food AuthorityPage 18 of 29preparation3) Monitor food preparation procedure and Production Record daily4) Take corrective action as needed Punjab Food AuthorityPage 19 of 299. Cooking Food SOP1) Cook foods that include multiple ingredients to the highest internal temperature ofindividual ingredients2) Record product name, time and temperature3) Avoid overloading ovens and other cooking equipments4) Allow equipment temperature to recover between batches5) Use utensil or gloves to handle food after cooking8) Taste foods correctly to avoid cross-contaminationa. Label a small amount of food into a dishb. Taste the food in the dish with a clean utensilc. Remove the dish and utensil from the preparation areaCorrective Action:1) Continue cooking food until the internal temperature reaches the requiredtemperature2) Discard food that does not reach minimum internal cooking temperatures3) Discard food that was tasted incorrectlySupervisor Responsibilities:6) Train employees on the procedures in this SOP7) Monitor cooking procedure and temperature logs daily8) Take corrective action as needed Punjab Food AuthorityPage 20 of 2910. Cooking Food in a Microwave SOP1) Follow requirements regarding internal cooking temperatures:Internal Temperature Product Time74°C Foods cooked in themicrowaveTemperature Must Be Held For:15 Seconds3) Record product name, time, and temperature4) Avoid overcooking of mealsCorrective Action:1) Continue cooking food until the internal temperature reaches the requiredtemperature2) Discard food that does not reach minimum internal cooking temperatures3) Document temperatures and corrective action on the Cooking Temperature LogSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Monitor cooking procedure and Cooking Temperature Log daily Punjab Food AuthorityPage 21 of 2911. Holding Food SOP1) Before each lunch mod, measure and record the internal temperature of the food2) Cover food and hold under sneeze guards to protect food from contamination3) Prepare food in small batches so it will be used faster to minimize the potential fortime-temperature abuse4) Freshly prepared foods may be mixed with foods being held for serviceHot Foods:1) Hold hot food at an internal temperature of 57°C or higher2) Only use hot-holding equipments that can keep foods at the proper temperature3) Never use hot-holding equipment to reheat food if it is not designed to do so4) Stir food at regular intervals to distribute heat evenlyCold Foods:1) Hold cold food at an internal temperature of 5°C or below2) Only use cold-holding equipments that can keep foods at the proper temperature3) Do not store food directly on iceCorrective Action:Hot Foods:1) Discard the food if it was held in the danger zone for more than 4 hours or if itcannot be determined how long the food was below 57°C2) Document temperatures and corrective actionCold Foods:1) Discard the food if it was held in the danger zone for more than 4 hours or if it cannotbe determined how long the food was above 5°C2) Document temperatures and corrective actionSupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Monitor holding procedure and temperature logs daily3) Take corrective action as needed Punjab Food AuthorityPage 22 of 2912. Serving Food SOP1) Practice good personal hygiene, wash hands and use glove appropriately2) Protect all food on display with sneeze guards3) Do not touch cooked or ready-to-eat food with bare hands; handle food withtongs or gloves4) Use clean and sanitized utensils for servinga. Use separate utensils for each food itemb. Clean and sanitize utensils after each serving task and at least once every fourhours during continuous use5) Use serving utensils with long handles to keep hands away from food6) Store serving utensils properlya. Store utensils in the food with the handle extended above the rim of thecontainer orb. Place utensil on a clean, sanitized food-contact surface7) Use wiping cloths stored in sanitizer solution to C lean food spills on the servingline8) Do not re-serve food that was previously served to C ustomers9) Monitor self-service areas to prevent contamination of food and utensils bycustomers10) Monitor student servers to ensure that they are handling food and utensils properlyCorrective Action:1) Clean any serving line utensils and dishes that were not handled properly2) Discard food that is believed to have been mishandled or contaminationSupervisor Responsibilities:1) Train employees and student servers on the procedures in this SOP2) Provide proper utensils and equipment to serve food safely3) Monitor student servers, serving procedure and Production Record daily4) Take corrective action as needed Punjab Food AuthorityPage 23 of 2913. Cleaning and Sanitizing the Kitchen SOPThe kitchen should be cleaned and sanitized each day and as needed to prevent crosscontamination:1) Follow manufacturer’s instructions to prepare detergent and sanitizer spray bottlesand buckets. Test every prepared spray bottle2) Test and record sanitizer concentration range3) While not in use, store wiping cloths in prepared buckets with sanitizer solutiona. Keep cloths used for wiping surfaces that have come in contact with raw meat,fish or poultry separate from other cleaning clothsb. Change sanitizer buckets as necessary when solution becomes dirty4) Never clean mops, brushes or other tools in sinks designated for hand washing,food preparation or dishwashing5) Clean, rinse, sanitize and air-dry buckets at the end of the dayFood-contact Surfaces:1) Wash, rinse, and sanitize all food-contact surfaces:a. After each useb. Any time you begin working with another type of foodc. Any time you are interrupted during a task and the tools or items you havebeen working with may have been contaminated2) Wash, rinse, and sanitize all equipment (Cleaning and Sanitizing Equipment SOP)3) Clean and sanitize trays and carts used to C arry clean dishes and utensils, daily oras often as necessaryTables and Serving Areas:1) Clean and sanitize tables, counters, and all other serving areas2) Clean up spills immediately3) Wash, rinse and sanitize sinks and countertops dailyFloors1) Sweep kitchen floor daily Punjab Food AuthorityPage 24 of 292) Clean up spills immediatelya Mop toward the floor drainb Soak the mop in a bucket of detergent solution and wring it outc Remove excess water with a damp mop or squeegee, working toward the floordraind Rinse the floor thoroughly with clean water, using the same moppingprocedureWalls and Shelves1) Clean and sanitize drawers and shelves before cleaning items are stored2) Clean tiles and stainless-steel surfaces by spraying or sponging with a detergentsolution3) Use a wet cloth to C lean other wall surfaces, such as painted drywallsCeilings and Light Fixtures1) Check ceilings and light fixtures routinely to ensure that cobwebs, dust, dirt orcondensation will not fall and contaminate food or food-contact surfaces below2) Wipe and rinse ceilings and light fixtures with a clothRestrooms:1) Clean sinks, mirrors, walls, floors, counters, dispensers, toilets, urinals and wastereceptacles daily. Sanitize toilets and urinals at least once daily2) Remove trash at least once daily or as often as necessaryExterior Premises1) Clean windows, walls, and fixtures on a regular basis2) Clean garbage areas as often as necessary to prevent odors or trash from attractingpestsCorrective Action:1) Re-mix any sanitizing solution that does not meet proper concentration strength2) Discard any food that has been prepared on dirty surfaces or has beencontaminated3) Record product name and reason for discarding food on Production Record Punjab Food AuthorityPage 25 of 294) Re-wash dirty surfaces correctlySupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Create a master cleaning schedule that specifies:a. What should be cleaned?i. Includes all areas of the kitchen, cafeteria, and storage areasii. Identify all surfaces, tools and equipments in the facility that need cleaningb. Who should clean it?c. When it should be cleaned?i. Employees should clean as they go and clean and sanitize at the end of theshiftii. Schedule major cleaning when food will not be contaminated or serviceinterruptediii. Schedule enough time to C leand. How it should be cleaned?i. Teach employees to safely and properly take apart and reassembleequipment3) Provide tools and cleaning agents according to needs on the master cleaningschedulea. Replace worn toolsb. Provide employees with the right protective gears (gloves, aprons, goggles,etc.)4) Provide employees with appropriate tools, cleaning agent, and protective gears5) Ensure that a utility sink is available for filling buckets and cleaning tools, as well asa floor drain for dumping dirty water Punjab Food AuthorityPage 26 of 2914.Cleaning and Sanitizing Equipment SOPEmployees using equipment must:1) Follow manufacturer’s instructions to prepare detergent and sanitizer spray bottlesand buckets2) Test and record sanitizer concentration strength3) While not in use, store wiping cloths in prepared buckets with sanitizer solution4) Never clean brushes or other tools in sinks designated for hand washing, foodpreparation or dishwashing5) Clean, rinse, sanitize and air-dry buckets at the end of the day6) Record on Equipment Cleaning Log when equipment is cleanedFood-contact Surfaces:1) Wash, rinse and sanitize all food-contact surfaces:a. After each useb. Any time you begin working with another type of foodc. Any time you are interrupted during a task and the tools or items you havebeen working with may have been contaminatedd. At four-hour intervals, if the items are in constant useStationary Equipment:1) Follow equipment manufacturer’s instruction to C lean equipment2) Turn off and unplug equipment before cleaning3) Remove food and soil underneath and around equipment4) Remove detachable parts and manually wash, rinse and sanitize them or runthem through a dishwasher if permitted5) Wash and rinse fixed, food-contact surfaces then wipe or spray them with achemical-sanitizing solution6) Wash and rinse fixed, food-contact surfaces, then wipe or spray them with achemical-sanitizing solution7) Air-dry all parts, then reassemble according to directions Punjab Food AuthorityPage 27 of 298) Re-sanitize the food-contact surfaces handled when putting the unit back together bywiping with a cloth that has been submerged in sanitizing solutionRefrigerated Units:1) Clean up spills in refrigerators and freezers immediately2) Clean units regularly to remove soil, mold and odors3) Clean before storing deliveries so less food has to be moved4) Move food to another unit before starting cleaningCorrective Action:1) Re-mix any sanitizing solution that does not meet proper concentration strength2) Discard any food or ice that has been prepared on dirty equipment3) Record product name and reason for discarding food on Production Record4) Re-wash dirty equipment correctlySupervisor Responsibilities:1) Train employees on the procedures in this SOP2) Include equipment on Master Cleaning schedule3) Provide employees with appropriate tools, cleaning agent and protective gearPunjab Food AuthorityPage 28 of 2915.Controlling Pests SOPTo reduce pests, employees must:1) Keep all exterior openings closed tightly2) Report any damaged screens, openings around pipes and cracks or broken seals infloors and walls to the Manager3) Dispose of garbage quickly and correctly:a. Keep garbage containers clean, in good condition and tightly covered in allareasb. Clean up spills around garbage containers immediatelyc. Wash and rinse garbage containers regularly4) Store all food and supplies properly and as quickly as possiblea. Keep all food and supplies away from walls and at least six inches off thefloorb. Rotate products so pests do not have time to settle into them and breed5) Clean the facility regularlya. Clean up food and beverage spills immediatelyb. Remove dirty dishes and uneaten food from tables, cleaning them as quickly aspossiblec. Clean toilets and restrooms as often as necessaryd. Keep lockers and break areas cleane. Keep cleaning tools and supplies clean and dry6) Cover outdoor garbage containers9) Rely on the Pest Control Officer to use and store pesticides. Do not store pesticides inthe facility10) When pesticides will be applied, prepare the area by removing all food andmovable food-contact surfaces and cover equipment and food-contact surfacesthat cannot be moved. Wash, rinse, and sanitize food-contact surfaces after thearea has been sprayed Punjab Food AuthorityPage 29 of 29Corrective Action:1) Close external doors and windows and cover garbage containers immediately2) Refuse shipments in which you find pests or signs of infestation, such as eggcases and body parts3) Discard any food that appears to have been infested by pests or was prepared onun-sanitized equipment4) Record product name and reason for discarding food on Production Record5) Store food correctly. Remove product from original cardboard packaging and discardpackaging immediately, if signs of infestation are present6) Clean and sanitize areas that have been neglected7) Record on Equipment Cleaning Log when equipment is cleaned8) Close external doors and windows and cover garbage containers immediately

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